Green Beans With Dill

By Amanda Hesser

Green Beans With Dill
Craig Lee for The New York Times
Total Time
20 minutes
Rating
4(427)
Comments
Read comments

Steamed green beans served with a button of butter make for a perfectly acceptable side dish, but if you're looking to elevate the green bean to company-worthy status (with almost no more effort), here's your recipe. Just blanch the beans for a few minutes, toss with butter, chopped fresh dill and a grind or two of black pepper.

Featured in: FOOD DIARY; Basic Instinct

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • Sea salt to taste
  • 4large handfuls haricots verts or green beans, stem ends trimmed
  • 2tablespoons unsalted butter
  • 2 to 3tablespoons chopped fresh dill
  • Coarsely ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

56 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 54 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Fill a pot with water. Season with salt so that you can taste it. Bring to a boil.

  2. Step 2

    Plunge beans into water. Cook 2 to 3 minutes or until just tender but still quite firm. If you're using green beans, it will take a minute or so longer. Drain. Return beans to pot. Add butter, stir in 2 tablespoons dill and season with pepper.

  3. Step 3

    Stir and toss beans in pot over low heat, until butter is melted. Taste a bean and season with salt and more pepper, or dill, if desired.

Ratings

4 out of 5
427 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

ET

I tried to serve this as a cold salad and it didn't work at all: the solidified butter made an unpleasant whitish coating on the beans. The flavors were great, but please don't make the same mistake I did!

Anna

These are the best green beans I’ve ever had! I added extra dill and used salted butter (only butter I had). I didn’t add salt, just pepper and they were perfection. I had green beans and dill from a farm share and had no idea what to do with them. Voila! Now I have a new favorite recipe.

Renee

Recommend adding lemon zest and lemon juice for a little brightness at the end.

Ellen

To keep beans very green add 1tsp baking soda to first boil.

uncgal

Use the wolf steam over to steam green beans instead of boiling then tossed as per the instructions. 2 tablespoons of dried dill was more than enough for 2 pounds of green beans.

Emily H.

Unexpectedly, this was the hit of the Thanksgiving table! Such a simple dish with perfect flavors. Definitely add a squeeze of lemon at the end.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.